Principles of Food Sanitation

to reduce the microbial flora. An efficient
cleaning system can reduce cleaning labor by
up to 50%.
High-pressure, low-volume cleaning equip-
ment generally is among the most effective
cleaning equipment in the removal of soil
deposits with penetration ability in difficult-
to-reach areas. Foam, which has gained wider
acceptance because it is easily applied and has
the ability to cling to surface areas, tends to be
more effective for large surface areas. A
medium similar to foam, except that less air is
present and it has reduced clinging ability, is
called a slurry. A gel medium is most effective
for cleaning equipment with small moving
parts.
A portion of the equipment used in food
processing plants for fluid processing, such as
for beverages and dairy products, is cleaned
effectively with CIP units, which reduce clean-
ing labor. However, this equipment is expen-
sive and is less effective where heavy soil and
a variety of processing systems exist. Sophis-
ticated CIP equipment includes a micro-
processor control unit to monitor operating

parameters. Parts and small utensils can be

cleaned effectively with COP equipment.

More sanitary lubrication of high-speed con-

veyors and other equipment is possible

through the use of mechanized lubrication

equipment.

Study questions

1. What is CIP equipment and how does
   it function?


2. Why should a microprocessor control
   unit be incorporated in CIP equipment?


3. How does high-pressure, low-volume
   cleaning equipment function?


4. What are the advantages and disadvan-
   tages of high-pressure, low-volume
   cleaning equipment?


5. What is the difference between cen-
   tralized and portable cleaning equip-
   ment?


6. Why is foam cleaning a popular and
   accepted method of cleaning?


7. What is the difference between the med-
   ium used for slurry and gel cleaning?


8. Which type of nozzle provides the
   most effective coverage for large sur-
   faces in a minimum amount of time?


9. What is COP equipment and how
   does it function?


10. What is a CIP reuse system?


11. What are the advantages and disad-
    vantages of CIP equipment?


12. What is the typical cycle for a CIP
    system?

REFERENCES

Anon. 2003. Getting the most from your sanitation equipment.

Food Safety Mag9, no.1: 34.

Anon. 2004. Keeping clean with color.Meat Proc43, no. 4: 52.

Carsberg, H.C. 2003. Why document SSOPs.Food Qual10, no.

6: 48.

Giese, J.H. 1991. Sanitation: The key to food safety and public

health.Food Technol15, no. 12: 74.

Jowitt, R. 1980.Hygienic design and operation of food plant.

Westport, CT: AVI Publishing Co.

212 PRINCIPLES OFFOODSANITATION

Figure 11–13Lubrication equipment for high-speed
conveyors, drives, and shackle chains. Courtesy of
Ecolab, Inc., St. Paul, Minnesota.